2 or 3 medium sweet potatoes

4 cups light coconut milk

1/4-1/2 cup nutritional yeast

1 tsp. coconut oil

1/2 cup sweet onion, diced

2 1/2 cups kale, chopped

1/2 tsp. cayenne pepper to taste

1 tsp. sea salt to taste*

Cut sweet potatoes in half and bake for 45 minutes at 350 to 400 degrees (or until softened). When soft, remove inner flesh from skin (it should peel off easily). Wash and coarsely chop kale and onion. Add cooked flesh from sweet potato, coconut milk, and nutritional yeast to a food processor and puree on medium or high speed until smooth. In a soup pot, heat coconut oil to medium heat, and saute onions for a few minutes (until translucent). Add pureed blender mixture and heat together just below a boil. Lower heat; add kale. Simmer on low for a few minutes, then season with cayenne pepper and salt to suit your taste.